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–+ servings

Floral Buttercream Cupcakes

Deliciously moist cupcakes topped with a light and airy floral buttercream, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1/2 cup milk whole or 2%
  • 1 tsp vanilla extract
Floral Buttercream
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 tbsp edible flower petals for decoration

Method
 

Prepare the Cupcakes
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with muffin liners.
  2. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. Add softened butter, eggs, milk, and vanilla extract to the dry ingredients and mix until smooth.
  4. Fill each cupcake liner about 2/3 full with batter.
  5. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow cupcakes to cool completely before frosting.
Make the Floral Buttercream
  1. In a mixing bowl, beat the softened butter until creamy.
  2. Gradually add powdered sugar, mixing on low speed until combined.
  3. Add heavy cream and vanilla extract, then beat on high speed until light and fluffy.
  4. Transfer the buttercream to a piping bag and frost the cooled cupcakes.
  5. Garnish with edible flower petals for decoration.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 100mgSugar: 35gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days.

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